895. CHUM CHOWDER with BACON

2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream

Clean, fillet, and remove skin. Cut fish into bite-sized pieces.

Cook bacon in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings. Crush bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Remove from heat. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to pan. Bring to boiling, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag. Add fish to dutch oven. Cover and cook gently about 8-10 minutes or until fish flakes when tested with a fork. Blend flour and softened butter or margarine to a smooth paste. Stir into simmering liquid. Stir in cream. Cook and stir until thickened and bubbly. Season to taste, and sprinkle bacon over top before serving.


courtesy of: Sam Ingram, Arlington, Washington / Washington Department of Fish & Wildlife

805. GRILLED CHUM FILLETS with BACON

Full chum fillets
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary
butter
teriyaki sauce
two strips of bacon

Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder

Rinse the fillets, then pat dry with a towel. With a sharp knife, cut thru the flesh creating serving size portions. Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper if you are like me...to taste otherwise. Evenly top fillet with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle fillet with cinnamon....lightly, but evenly. Top with rosemary, again lightly.
Place a pat of butter on each serving portion.

Lay the fillet skin side down onto the heated grill. NO MORE THAN MEDIUM HEAT. Lay the bacon onto the grill, not the fillet. Allow the bacon to sizzle, cook, and smoke;it will add great flavors. Fillets are done when the flesh flakes with a fork. Do not overcook.

Before serving: Try to remove the rosemary. The flavor will remain.

Remove fillet from skillet with a spatula; get under flesh at serving portion cuts you made. The skin will remain on serving platter. Serve it now!


courtesy of: Rich Wimpy, Everett, Washington / Washington Department of Fish and Wildlife, Natural Resources Building, 1111 Washington St. SE, Olympia, WA 98501